My biggest fan and avid reader (my mum) has struggled to make a perfectly moist* falafel that doesn’t fall apart in all her time on earth (which is only around 40 years, right mum?); so I was pretty chuffed [read: absolutely pumped, had to rub it in] when getting ready for my London Syrian supperclub, I fluke’d the recipe for this on my very first try
* can’t believe I used the m word.
There are a few tricks-
- Soak your chickpeas from dried, don’t use the canned ones
- Use frozen peas, don’t be tempted to defrost or cook them
- Make sure after you’ve blitzed everything in your food processor the chick peas are the VERY last thing that you add (otherwise you’ll be on your way to making funny tasting hummus)
You will need:
- 2 cloves of garlic
- 1/2 red onion
- 75g flat leaf parsley (stalks and all, around 1/4 large bunch)
- 50g coriander (stalks and all, around 1/3 large bunch)
- 1 heaped tbsp tahini
- 2 tbsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 3 handfuls of frozen peas (technically 120g)
- 500g soaked chick peas
- 1 tsp sesame seeds
- 1 tsp bicarbonate soda
- 2 heaped tbsp plain flour
- vegetable oil for frying (don’t be tempted to use olive oil, it doesn’t heat high enough)
Soak the chickpeas for 12 hours by covering with water in a 2:1 ratio of water to chickpeas.
To your magimix add the knife blade attachment then add the parsley, coriander, garlic, onion, tahini until everything is finely chopped.
Add the frozen peas, cumin, salt, pepper and blitz briefly until the peas are just broken (about 10 seconds)
Finally add the chickpeas and blitz until they break down to a mix where the largest bits are about the size of a match head- sorry, if there is a technical term for this then I have 0 idea what it is.
Remove from the blender and add the plain flour, bicarbonate soda and sesame seeds. The mix will be wet but you’ll be surprised how easily it holds together.
Heat some oil to a very high heat in a frying pan (or you could deep fry if you have one). There should be enough oil to cover the bottom half of the falafel so when you turn it it cooks evenly.
NB. Be very careful, any water can cause the oil to catch fire, if this happens DO NOT add more water, water and oil will cause flames, instead if the fire doesn’t immediately subside turn off the heat and cover the flames with a lid/ tray to deny them oxygen.
I made my falafels as big as one large heaped tablespoon of mixture. Do one test falafel first to check that they’re cooking and staying together correctly.
Once you’ve done your tester you can go ahead and create all the balls at once, cooking them in batches (don’t overcrowd the pan). Some of the oil will dissipate so add more should you need to and give it time to reheat.
These can be eaten straight away or will keep in the fridge for at least a week once cooked- I reheated mine in the oven and they still weren’t too dry.
You can serve with hummus or yogurt either atop a tabbouli salad or in a wrap- or however you please really. 🙂
A very huge thank you to Virginia Casa for their incredible plates.
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